Vegetable Soup with Meat Tortellini

• 2 tablespoons vegetable oil
• 6 cups chicken broth
• 1 onion, finely chopped
• 12 ounces meat filled tortellini
• 8 ounces wild mushrooms, thinly sliced or ravioli
• 4 carrots, thinly sliced
• 8 ounces pre-washed spinach
• 1 small parsnip cut into 1/4-inch dice
• Salt and freshly ground black pepper

1. In a saucepan heat vegetable oil over medium heat.
2. Add the onion, cover and simmer 5 minutes or until tender.
3. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender.
4. Add the carrots, parsnips and broth.
5. Bring to a boil and simmer 5 minutes or until the carrots are tender.
6. Add the tortellini, cover and cook 8 minutes or until cooked through.
7. While the vegetables and tortellini are cooking, roughly chop the spinach.
8. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender.
9. Season with salt and pepper and ladle into a soup bowl.

vegetable oil, chicken broth, onion, tortellini, wild mushrooms, carrots, spinach, salt

Taken from www.foodnetwork.com/recipes/vegetable-soup-with-meat-tortellini-recipe.html (may not work)